Seasonal Lattes That Taste Good

Gingerbread, eggnog, pumpkin spice … whenever seasonal lattes roll out at national coffee chains, we feel strangely drawn to try them. But disappointment looms: The drinks are way too sweet, and the spices always seem off.

So we asked chefs from a handful of our favorite restaurants to create better versions, with quality ingredients. Here are their interpretations. You don't need a home espresso maker to re-create these; just steam the milk by hand, create froth with a whisk, and buy espresso shots from the coffeehouse. Here's a CHOW Tip on how to do it.

Vanilla-Gingerbread Latte by Robert Hellen, Resto, New York City
Hellen's delicious gingery treat gets even better when you add whiskey.

Pumpkin Garam Masala Latte by Luis Villavelazquez, Absinthe Brasserie & Bar, San Francisco, California
Villavelazquez pioneered the use of Pop Rocks in desserts, and by combining garam masala with pumpkin he once again proves his iconoclasm.